Tortilla Soup With Chorizo & Meatballs
"Recipe source: Best of Cooking Light (2015)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (589.2 g)
- Calories 737.8
- Total Fat - 53.5 g
- Saturated Fat - 11.4 g
- Cholesterol - 123.8 mg
- Sodium - 2080.2 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 9.1 g
- Sugars - 4.9 g
- Protein - 23.9 g
- Calcium - 227.4 mg
- Iron - 5.9 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat a large saucepan over medium high heat and add oil; swirl to coat pan. Add onion, poblano and chorizo and saute for 2 minutes. Add broth and tomatoes and bring to a simmer. Stir in tortillas.
Step 2
In a bowl combine 1/4 teaspoon salt and next 4 ingredients (-egg). Shape not 12 meatballs. Heat a skillet over medium high heat and coat pan with cooking spray. Add meatballs and cook 4-5 minutes, browning on all sides. Add meatballs, 1/4 teaspoon salt and corn to soup and simmer for 5 minutes. Top with cilantro.
Tips
No special items needed.